Turkey , Cranberry , Orange , Sage
Best for: A quick holiday-style supper without a whole bird.
Lean turkey tenderloins make room for Thanksgiving flavor on an ordinary weeknight. A tart cranberry-orange glaze adds color and a little sweetness while the grill does the rest.
Grill: Two-zone gas or charcoal grill at 375°F. Equipment: Small saucepan, brush, tongs, instant-read thermometer.
Ingredients
25–35 Minutes Rest: 10 minutes. Total: 50–60 minutes.
Turkey
- 1½ lb turkey breast tenderloins, approximately 2 pieces
- 1 tablespoon neutral oil
- 5 g kosher salt
- ½ teaspoon black pepper
- ½ teaspoon rubbed sage
Glaze
- ½ cup whole-berry cranberry sauce
- ¼ cup orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Directions
Heat the grill to 375°F with direct and indirect zones. Pat the tenderloins dry and rub with oil, salt, pepper and sage.
Combine the glaze ingredients in a small saucepan and simmer for 5–7 minutes until brushable. Divide into a portion for brushing and a clean portion for serving.
Sear the tenderloins over direct heat for approximately 2 minutes per side, watching closely, then move to indirect heat.
Close the lid and continue cooking, turning once. Brush with the cooking portion of glaze during the final 8–10 minutes.
Check each tenderloin through its thickest center and cook to 165°F, allowing approximately 25–35 minutes total grill time. Discard leftover brushing glaze.
Rest for 10 minutes, slice across the grain and spoon over the clean reserved glaze. Refrigerate leftovers within 2 hours.
Grilling tip: Tenderloins vary in thickness, so remove each one individually as it reaches 165°F.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
